aLECTURE 15

FISH BASED FOOD INDUSTRY

Learning Outcomes
From this lecture, students are able to:
- Current scenario of fish based food industry in Malaysia
- Fish based food product
- Product processing of fish based food

FISH PROCESSING INDUSTRY SCENARIO IN MALAYSIA

❑The fish processing industry plays a vital role in increasing production and contributes to foreign exchange
earnings for Malaysia.
❑ Contributes products. to commercial value added
❑ Minimize post-harvest losses.
❑ To minimize import
❑the government needs to maximize usage through processing & value addition and prevent post harvest losses
of fish (30%)
❑ Emphasis is given on :
a) Good handling & Good Manufacturing Practices
b) Processing / value added products
c) Underutilization of fish / mixed fish species
d) R&D

FISHERY PRODUCTS
Fishmeal Canned and Retort Pouch Frozen product Cured, Dried And Dried
Product Salted Product

Fish Snacks Surimi Fermented Products Smoked Products

1. Fishmeal
• Fishmeal is a solid product obtained by removing most of the water and some or all of the oil from fish or fish
waste.
• It is not for human consumption.
• In the UK fishmeal product is obtained by drying and grinding or otherwise treating fish or fish waste to which no
other matter has been added.
•Made from the bones and offal left over from processing fish used for human consumption
•Manufactured from wild-caught, small marine fish; either unmanaged by-catch or sometimes sustainable fish
stocks.

Characteristics of fishmeal:
1. In powder form
2. Used mostly in compound foods for poultry, pigs and farmed fish; and often used as an ingredient in organic
fertilizer.
3. Made by cooking, pressing, drying and grinding the fish in machinery

2. Surimi & Surimi-Based Products & Fish Snack

What is surimi?
● Surimi is frozen fish protein obtained from minced and washed fish flesh
● ‘Suru’: process i ‘mash/mi’ : meat
● It is a wet concentrate of myofibril proteins that has strong gel forming ability.
● Mixed with cryoprotectans (eg: sucrose, sorbitol, polyphospate) and quick frozen for storage.
● A good surimi is white in color and suitable as a semi-processed raw materials for many types of surimi-based
products.
● Examples of species for surimi production:
Threadfin Bream Goatfish Ribbon Fish

Lizard Fish Barracuda Jewfish

How is surimi produced?

Examples Of Surimi Based Products

No Categories Examples

1 Gel products (products with gel added) Fish balls Crab Balls
Squid balls

2 Breaded Surimi Products Fish burger Prawn rolls

Fish fingers Fish nugget

3 Deep-Fried product Wantan surimi Surimi sausage

Baked surimi product Otak-Otak Satsuma age (Fried Fish Cake)
Smoked surimi product Spicy fish cakes Surimi meat loaf

4 Fish Snacks Fish crackers Fish satay

Prawn and squid crackers Anchovy chips
Boiled fish sausage Traditional otak-otak

3. Canned & Retort Pouch Product

CANNED PRODUCT
Canning Definition Process of preserving food in hermetically sealed metal containers using thermal
processing technology

Purpose ★ Destroy hazardous bacteria

★ Produce a commercially sterile products

Example of canned products

1 Squids Ketupat sotong

Squid curry

2 Mollusks Cockle rendang

Clam chowder

3 Fish Fish curry

Fish with sweet chili sauce
RETORT POUCH PRODUCT
What is a retort pouch What is retort pouch What is its structure?
product? made from?

The retort pouch is a The pouch is made of

plastic-based laminate layered polyester,
structure that can be aluminium foil, and
thermally processed like a polypropylene
metal can or glass, making it
a shelf-stable food product.

Retort pouch products are great for travelling

I. Convenient : Lightweight & Take up less space
II. Reliable: Can last up to 18 months without additional preservatives & does not require refrigeration
III. Has low Carbon footprint: Reduced raw material consumption – plastic pouches require 97% less raw
material to pack the same volume of liquid than compared to glass, metal, rigid plastic
IV. Local Brands to try: Kembara Meals, Sharifah Food, Brahim’s

4. Frozen & Chilled Product

Freezing Chilling

Characteristic ● Involves a reduction of product temperature to 18° C or ● Used to lower the product
below. temperature to near zero or sub-zero
temperatures (Icing/ blast-chilling)
● Stored at refrigeration temperature

Example 1. Satay 6. Grass carp breaded cutlet 1)Umai

2. Frozen savoury grilled [Link] haruan tasik cutlet 2)Fish Noodle
fish [Link] river catfish (patin) 3)Sashimi Haruan
3. Tilapia tempura 9. Boiled fish sausage
4. Breaded tilapia cutlet 10. Tilapia nugget
5. Bighead carp breaded 11. Spiced river catfish fillet
cutlet 12. Tilapia fillet
13. Haruan fillet

Advantages + Preserves food freshness

+ Slows down bacteria growth
+ Extends food’s shelf life
+ Maintains food’s nutritional value
+ Reduces food waste risk
+ Slows down nutrient loss

Disadvantages + Can alter food’s texture

+ Reduces taste quality
+ Potential for freezer burn
+ Risk of improper storage
 5. FERMENTED PRODUCTS
● The chemical breakdown of substances by bacteria, yeasts or other microorganism (preservatives) .
● Popular method in fish preservation
● Salt is the main preservative used.
● Plays role in increasing one’s appetite (usually taken with ulam)

EXAMPLES
Fermented products play the role of increasing one’s appetite. These products are usually taken with ulam. Some
of the famous fermented seafood products are:
1. Budu ( fish paste ) 5. Pickled spanish mackerel (tenggiri jeruk)
2. Fish sauce 6. Pickled squid
3. Belacan (prawn paste ) 7. Ikan pekasam (fermented fish )
4. Cencaluk (prawn pickle ) 8. Fish flavoured sauce

BUDU
● Budu is a fish sauce fermentation which basically uses anchovies as the main fish for the fermentation.
● The fish sauce is very popular or almost idolized by the people from the state of Kelantan and Terengganu.
● Process To Make Budu

PEKASAM
● In Malaysia, pekasam is the only fermented fish product that uses freshwater fish as the raw material, while in
Indonesia, pekasam can be made of both freshwater fish or seafood.
● In Malay language, the term asam means "sour", which suggests the fermentation process that produces sour
flavour.
● Pekasam tastes sour and mostly contain lactic acid bacteria. Pekasam is usually consumed deep-fried or
prepared as a side dish that goes well with rice.
 6. Cured, Dried and Dried Salted Product
Introduction
-Preserve food by salting or dehydrating it. (OLDEST METHODS)
-Stop the process of decomposition and bacterial growth
-Drying outdoors under the sun or using dehydrator machines in cooler climates.
-Salting fish dries the flesh because it draws out moisture, and so prevents bacterial growth.
-New techniques has been developed due to the advanced technology to produce in large scale and high quality
products

WHAT IS CURING PROCESS?

● Curing is any of various food preservation and flavoring processes of foods such as meat, fish and
vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of
osmosis.
● Because curing increases the solute concentration in the food and hence decreases its water potential,
the food becomes inhospitable for the microbe growth that causes food spoilage

CURED PRODUCTS

SALMON BOTTARGA
salted, cured fish roe pouch, typically of the grey
mullet or the bluefin tuna

DRIED PRODUCTS
What is drying process?
● Drying is defined as the application of heat under controlled conditions, to remove the water present in foods by
evaporation to yield solid products.
● The main purpose of drying is to extend the shelf-life of foods by reducing their in-water activity.
● Micro-organisms which cause food spoilage and decay and many of the enzymes which promote undesired
changes in the chemical composition of the food are unable to grow, multiply or function in the absence of
sufficient water

DRIED PRODUCTS DRIED SALTED PRODUCTS

Fish powder DRIED ANCHOVIES

Dried squid DRIED PRAWN
Dried sea cucumber SMOKED PRODUCTS
SMOKING
• Smoking is the process of curing food products over fire and is still a popular method of fish preservation,
especially in Europe.
• Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning
or smoldering material, most often wood. Meat, fish, are often smoked.

TYPES OF SMOKING

Cold Smoking Hot Smoking

• food is placed in a chamber or box and smoke is • Hot smoking exposes the foods to smoke and heat in
pumped through the chamber for a period of around a controlled environment such as a smoker oven or
12- 48 hours smoke house
• The temperature of the chamber is kept between • Hot smoking requires the use of a smoker which
2025°C generates heat either from a charcoal base, heated
element within the smoker or from a stove- top or
oven
• The temperature is usually >30°C and >40°C in
tropical countries.

Examples

Smoked Fish Smoked Tilapia Smoked mackerel Smoked clam Smoked catfish
(lokan/kerang)